Thursday, April 14, 2011

Lollipop, Lollipop, Oh, Lolli-lolli-lolli-Lollipop!

We used to sing a version of this song to our Leve...I had forgotten and Kiki reminded me the other day when she was trying to cheer up Leve...which led me to thinking of Lollipops...which led me to thinking about how we should make some...we're working on measurements in math so it was a total win-win.

I posted a message on FB asking if anyone had molds and a gal at church graciously offered hers...so fun! She also gave me her recipe. It is a GREAT recipe...sure, it has tons of sugar and corn syrup, but lollipops are a TREAT so I used it despite those factors. I am told there lots of recipes where you might use brown rice syrup instead.

So, one afternoon we made them. Here's what you need:

2 cups granulated sugar

2/3 cups light corn syrup

3/4 cup water

1 tsp. of flavoring (if you're doing cinnamon, clove, or peppermint you'll want to use less as that would make them SUPER overpowering)...we did Strawberry

Powdered sugar (optional)

Sucker bags (we used plastic wrap)

Twist ties (I used a little left over ribbon I had on hand)

Have all ingredients and tools assembled and within easy reach of the stove. The use of metal spoons and measuring utensils is recommended. Lightly spray cookie sheet or the cavities of clean, dry candy molds with cooking spray. Insert sucker sticks. If using molds you may also want to spray a piece of foil with cooking spray. If after pouring the candy into the molds you have excess candy, you can pour it onto the foil. (This is what we did.)

In a 2-quart kettle or large saucepan, mix sugar,

corn syrup,

and water. (In case you're wondering...there WAS a little bickering over the fact that Leve got to put TWO things in!)

Stir over medium heat until sugar dissolves. Insert candy thermometer if using, making certain it does not touch bottom of the pan. Bring mixture to a boil, without stirring. Early in the cooking process, you can "wash down" any sugar crystals that form on the sides of the pan with a wet pastry brush.

Remove from heat at precisely 300 degrees F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water. After boiling action has ceased, add flavor and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.

Pour syrup into the molds or onto the aluminum foil.-

Cool completely. For lollipops lightly dust with powdered sugar on both sides. Shake of excess, then put them in plastic wrap.

For the 'extra' on the aluminum foil: break into small pieces. Store in airtight container. I put powdered sugar in there to keep them from sticking. You could also put it between waxed paper.